Spinach Artichoke Dip

spinach artichoke dip
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Spinach Artichoke Dip

INGREDIENTS
  • 2 – 10oz bags of Stahlbush Island Farms frozen Cauliflower Florets – OR – 2 10 oz. bags of Stahlbush Island Farms Riced Cauliflower
  • 2 garlic cloves
  • 1 – 10oz bag of Stahlbush Island Farms Frozen Spinach
  • 1 – 14oz can whole artichoke hearts, drained, patted dry, and chopped
  • ⅓ cup chopped scallions
  • ½ cup whole milk Greek yogurt
  • 1½ tablespoons extra-virgin olive oil
  • 1 tsp teaspoon Dijon mustard
  • 1 teaspoon sea salt
  • 1 ½ cups white cheddar cheese
  • Pinches of red pepper flakes
  • Choice of bread or crackers for serving
  • Chopped parsley for garnish
INSTRUCTIONS

  • Preheat the oven to 450°F and generously oil an 8-inch cast iron skillet.
  • Steam the cauliflower and garlic with a small amount of water until tender, about 5-6 minutes. Remove any excess water and set aside to let cool a bit.
  • Coarsely chop the spinach and add it to a large bowl with the artichokes and scallions.
  • In a blender, blend together the cauliflower, yogurt, olive oil, mustard, and salt and blend until creamy. Add this into the bowl with the spinach, artichokes, and scallions, and mix together until combined. 
  • Spread the spinach mixture into the skillet and top with the cheese. Sprinkle with red pepper flakes if desired. 
  • Bake 15 to 18 minutes, or until the cheese on top is browned and bubbling.
  • Garnish with parsley & serve with your choice of bread or crackers.
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